Teresa's Recipes
Pastrami and Chickpea Curry
A delightful fusion of flavors, this Pastrami and Chickpea Curry marries the savory richness of classic pastrami with the warm, aromatic spices of Indian curry. The creamy coconut milk balances the dish perfectly, creating a hearty and satisfying meal that's perfect for a cozy weeknight dinner or an adventurous weekend feast. Historically, the combination of spices and ingredients reflects the cultural melting pot that is modern cuisine, where traditional elements meet innovative twists.
Ingredients
- 2 tablespoons Olive oil
- 1 large, chopped Onions
- 3 cloves, minced Garlic
- 8 ounces, sliced into strips Pastrami
- 1 can (15 ounces), drained and rinsed Chickpeas
- 2 tablespoons Curry powder
- 2 tablespoons Tomato paste
- 1 can (13.5 ounces) Coconut milk
- to taste Salt
- to taste Pepper
- for garnish Fresh coriander
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 40g
- Protein: 18g
- Sodium: 800mg
- Sugar: 4g
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onions and minced garlic, cooking until the onions are soft and translucent, about 5 minutes.
- Stir in the sliced pastrami and cook for an additional 5 minutes, allowing it to brown slightly and release its flavors.
- Add the drained chickpeas, curry powder, and tomato paste to the pan, stirring well to ensure everything is evenly coated.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 15 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste, adjusting as necessary.
- Serve the curry hot over a bed of fluffy rice or with warm naan bread. Garnish generously with fresh coriander before enjoying.
Tips
- For an extra kick, add a teaspoon of chili powder or fresh chili peppers when cooking the onions.
- Swap out the pastrami for smoked tofu for a vegetarian option without sacrificing flavor.
- Serve with a side of pickled vegetables for added crunch and tang.